| Violation
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Observation
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14-45-4
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Basic - Cardboard and menu used to line nonfood-contact shelves. In Walk in cooler ; cardboard lined shelves in kitchen
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08B-44-4
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Basic - Case/container/bag of food stored on floor in kitchen. Containers of oil on floor at cook line ; bag of sugar in floor in dry storage area
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14-09-4
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Basic - Cutting board has cut marks and is no longer cleanable. Cook line and back food prep area ; torn gaskets of cooler at cook line
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Employee reheating foods in fryers
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16-13-4
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Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in center sink - corrected to wash - rinse- sanitize **Corrected On-Site**
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36-73-4
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Basic - Floor soiled/has accumulation of debris. Kitchen
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08B-27-4
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High Priority - Basic - Food placed in soiled container/equipment. Cut broccoli in cardboard box used to deliver unwashed produce on counter at cook line - broccoli rinsed and placed in food grade container **Corrected On-Site**
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10-17-4
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Basic - In-use knife/knives stored in cracks between pieces of equipment. Between steam table and reach in cooler at cook line
- non handled bowls inside container of cut cabbage on counter and in walk in cooler
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22-08-4
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Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
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25-33-4
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Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Cardboard box used to store clean broccoli and soy sauce cans reused to store cooked beef ; reuse of egg cartons for straining vegetables on shelf in walk in cooler
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23-09-4
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Basic - Soiled reach-in cooler gaskets. Cook line
- hand wash sink dirty in back kitchen and dish washing areas
- soiled shelves in walk in cooler
- soiled outer surface of bulk food containers
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08B-13-4
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Basic - Stored food not covered in walk-in cooler. Clean vegetables uncovered in walk in cooler , egg rolls uncovered in walk in freezer
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08B-17-4
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Basic - Unwashed fruits/vegetables ( boxes of mushrooms) stored with ready-to-eat food ( containers of cut onions ) in walk in cooler .
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21-12-4
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Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counters at cook line **Corrected On-Site**
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21-38-4
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Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen **Corrected On-Site**
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41-07-4
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High Priority - Container of medicine improperly stored. Antibiotics , vitamins on shelf above prep table in back kitchen.
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03B-02-4
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High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.beef at 70° in container at cook line near woks - beef reheated to 191° **Corrected On-Site**
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12A-16-4
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High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from dining area then began cooking with out washing hands - discussed proper hand washing with manager **Corrective Action Taken**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food container washed and not sanitized - discussed proper use of triple sink - manager set of triple sink and properly washed, rinsed and sanitized food container **Corrective Action Taken**
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14-15-4
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High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut lettuce stored inside not food grade plastic container on prep table - container discarded
Foods stored in non food grade bags in freezer
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03A-02-4
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High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Breaded chicken 53° , sprouts 59° , cooked pasta 59° , cut cabbage 60° on counter - foods moved to coolers to cool down - discussed proper cold holding temperatures and not to store these foods on counter with person in charge; cooked broccoli 56° ( voluntarily discarded ) , cut cabbage 53° in small pots stored above foods inside top of reach in cooler at cook line - discussed proper storage of these foods with manager- foods moved in lower part of cooler **Corrective Action Taken**
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08A-01-4
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High Priority - Raw animal food stored over cooked food. Raw chicken stored over container of sauce / gravy in walk in cooler **Corrected On-Site**
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41-27-4
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High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine - solution changed -100 ppm chlorine **Corrected On-Site**
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22-05-4
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Intermediate - Cutting board(s) stained/soiled.cook line
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31A-02-4
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Intermediate - Handwash sink not accessible for employee use due to being blocked by stacked boxes of oil in back kitchen - discussed proper accessibility of hand wash sinks at all times with manager - containers of oil relocated away from hand wash sink **Corrected On-Site**
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31A-03-4
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Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.drink container inside front counter hand wash sink - items removed **Corrected On-Site**
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31A-11-4
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Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes inside back kitchen hand wash sink - discussed proper use of hand wash sink with manager **Corrective Action Taken**
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31B-03-4
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Intermediate - No soap provided at handwash sink. Front counter area **Corrected On-Site**
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